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Classic Cheese Crisps

Popular for years before I ever heard of them, these are hardly original, but I consider them a MUST in every low carber’s repertoire. There are lots of ways to prepare these, but a skillet works for me every time, something I can’t say for the microwave method.

1/3 cup semi-hard to hard sliced or finely shredded cheese, such as Cheddar, Colby, Swiss, Parmesan, etc. Don’t try to use very soft cheeses such as Feta, Mozzarella, Brie, etc.

Heat a non-stick pan over medium heat. Sprinkle cheese in a thin layer over the bottom of the entire pan. Okay, are you ready? Here’s the biggest secret: Leave it alone for several minutes! I mean it, don’t even TOUCH it until you see the following – unless the pan is too high and it is burning. First it will bubble up all over, then it will start to look almost lacey (with lots of holes in it); finally you will see clear grease start to run off. When it is lightly golden brown, start carefully teasing up the edges until you can eventually pick it up and turn it over. I just use a fork and take care not to scratch my pans.

The second side will cook very quickly in comparison to the first. When it is golden on the bottom side, remove it and drain any excess grease. Shape it into forms or cut into shapes before it cools too much. To form a bowl, simply lay over an overturned bowl and gently push the sides down to shape them. Don’t burn yourself!

This one is chicken salad with fresh cut garden red lettuce and cherry tomatoes added.

Oh, yeah – a CC BLT! Mmmmmm. DO NOT feed one of these to your non-low-carbing friends or they’ll never leave you alone (to eat) again. Just let them go on thinking you’re a poor, deprived dieter… WE ALL KNOW BETTER! 🙂

TRY A CHEESE CRISP PIZZA! Just add pizza spice and toppings.

Have Questions on an ingredient? Check myINGREDIENT GUIDE.If you have still not tried FIBERFIT.... why on Earth not? You will love it - No matter WHAT diet you are on.

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